• 1½-2 pounds veal round, cut in 4 slices ¼-inch thick
• 1 tablespoon finely grated orange zest
• 1 tablespoon fresh tarragon leaves, chopped
• 5 tablespoons extra virgin olive oil
• 1 tablespoon champagne vinegar
• ½ tablespoon chopped fresh chervil
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped black California olives
• 6 fillets salted anchovies, chopped
• Salt and freshly ground white pepper

Pound out the veal slices with a mallet until they are evenly ⅛ inch thick.

Put the orange zest, tarragon, and 1 tablespoon of the oil in a bowl and mix. Rub this mixture well into the veal slices, and marinate 1 hour.

Wipe the marinade off the slices into a saucepan. Salt the veal only lightly (because of the little bit of salt left in the anchovies). Heat 2 tablespoons of the oil in a sauté pan and cook the veal over medium heat for 2 minutes on each side. Put the veal on a hot platter and keep warm.

Discard any oil left in the pan, and add any juices collected on the veal platter. Add the remaining 2 tablespoons of the oil and the vinegar, chervil, chives, olives, and anchovies. Whisk together, season if necessary, place the veal steaks on very hot plates, and pour the pan sauce over the veal. This is delicious with buttered asparagus.